Creamy Mango Pudding

1.Peel and dice the mangoes, then puree them in a blender until smooth. Combine the mango puree, sugar, coconut milk, and whole milk in a saucepan over medium heat. In a small bowl, mix the cornstarch with a bit of water to form a slurry. Add the cornstarch slurry to the saucepan and whisk continuously until the mixture thickens. Remove from heat and stir in the vanilla extract. Pour the pudding into serving glasses or bowls. Refrigerate for at least 2 hours to set. Serve chilled and enjoy the creamy mango goodness!